Radishes are often overlooked, but we give them the star treatment in this recipe. A bit spicy raw, radishes that are cooked take on a much mellower flavor. A touch of butter and a drizzle of honey make these downright decadent. Serve them alongside pan-roasted chicken for a quick and healthy meal.
Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute.
Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.
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